Sometimes it takes just a few simple ingredients to win my heart. That's what fellow Southerner Ben Mims recently did. And he did it with candy.
The next best thing to sharing a good meal, is talking about it. On eight occasions annually, the Taste Buds Cookbook Club gathers to do both.
Enticing aromas have been coming out of Room 121 in the Education and Human Sciences Building on the Mississippi University for Women campus.
Powdered peanut butter sounds, pardon the pun, a bit nuts.
Creamy chicken noodle, Mulligan stew, Italian sausage chili ... sounds good, doesn't it? Those were some of the stars at the SOUPer Bowl in Starkville Saturday.
This is the chicken breast recipe you've been searching for.
Marleen Hansen is up for a culinary adventure. So when the theme was Peru for Columbus' Big Read kickoff Saturday, she was ready with a recipe.
Boiled custard is just plain good. It seems to be another one of those delights that have gone out of fashion in the past few decades.
Fairly or not, hospital food often gets a universal bad rap.
Whether or not you like avocados, you really have to admire the way their marketers have totally owned the Super Bowl.
Over the holidays I ran into a friend of mine who told me about one of her Christmas presents -- a Himalayan salt block.
If there was ever a perfect time for cozying up in front of a fire listening to "Baby, It's Cold Outside," it's now. Because, baby, it sure is.
All the flavors of a Buffalo wing stuffed into a mushroom cap.
The prospect of making a souffle strikes fear into the hearts of many home cooks.
Whether you ring in the new year with fireworks and friends, or sleep soundly through the stroke of midnight, the countdown has begun.
Here's a hearty New Year's snack -- candied bacon.
Let's be honest about New Year's Eve. Once you've reached a certain age, celebrating stops being about partying and starts being all about hunkering down with a movie and comfort food on the couch.
Begging your pardon for talking up New Year's Eve before Christmas Day has even dawned, but next Wednesday's food section will be too late to allow time to consider making this luscious treat.
Parade magazine may have stolen my thunder this past Sunday, but I'm going to talk about latkes anyway.